Pork rib with sticky mari­nade

YOU Best Recipes: Braai - - Contents -

MARI­NADE oil

2 onions, sliced

3 gar­lic cloves, crushed 500 ml (2 c) chicken stock 125 ml (½ c) brown sugar 125 ml (½ c) chut­ney 60 ml (¼ c) tomato sauce 30 ml (2 T) honey

60 ml (¼ c) le­mon juice 15 ml (1 T) Worces­ter­shire

sauce

3 ml (a gen­er­ous ½ t)

ground gin­ger salt and pep­per

MEAT

2 kg whole pork rib mix of vegetables of your

choice

1 Mari­nade Heat a lit­tle oil in a large saucepan and sauté the onions and gar­lic un­til soft. Add the rest of the in­gre­di­ents and sim­mer over low heat for 15 min­utes or un­til fairly thick. Stir from time to time to pre­vent the sauce from catch­ing. Al­low to cool.

2 Meat Place the pork rib in a non-metal dish and pour the mari­nade over. Cover and mar­i­nate for at least 1 hour or overnight.

3 Braai the rib, start­ing with the fatty side down, for 40-50 min­utes or un­til done (see cook­ing tips on page 7). Baste from time to time with the mari­nade and turn fre­quently.

4 Wrap the vegetables in alu­minium foil and bake over the coals un­til done. Slice the rib and serve with the veg­gies. SUSARAH SLABBERT, BOKSBURG, GAUT­ENG

SERVES 4 Prepa­ra­tion

10 min Mar­i­nat­ing 1 hour or overnight Cook­ing 40-50 min

2

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